Ingredients
- 3 medium sweet potatoes (or red potatoes) washed, cubed
- 4 whole carrots, chopped
- 2 red bell peppers, sliced
- 1 cup frozen peas
- 15 oz nitrate-free smoked sausage, sliced in bite-size pieces
- salt and pepper
- 2 tsp oregano
- 2 tsp paprika
- 4 tbsp. olive oil
- 6-8 cloves of garlic,
- 4 tbsp. honey
- fresh parsley to garnish
- 2 cups dry quinoa
Servings:
Instructions
- Cook quinoa according to package instructions.
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
- In small bowl, combine salt, pepper, oregano, paprika, oil, garlic, and honey in a small bowl. Whisk to combine. Set aside.
- In a large bowl, add in the sweet potatoes, carrots, and sausage. Add olive oil and stir to coat. Add in seasonings and toss to evenly coat everything.
- Arrange vegetables in mixing bowl in a single layer on a sheet pan. (Set mixing bowl aside; don't wash.) Bake for 15 minutes. Remove from oven.
- Meanwhile, add bell pepper and peas to seasoned mixing bowl. Stir to have the excess seasonings coat the veggies.
- Add bell peppers and peas to sheet pan. Bake for 10 more minutes until fork tender.
- Serve on top of cooked quinoa. Garnish with fresh parsley.
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